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Super-Healing Foods

As part of a healthy diet, whole foods play a significant role in helping our bodies function at their best. There are hundreds of extremely nutritious whole foods, but the dozen on this list do more than contribute healthy nutrients -- they help you heal. In fact, every food on this list boasts multiple healing effects, from fighting cancer to reducing cholesterol, guarding against heart disease, and more. Eat these super-healing picks and start feeling pretty super yourself.

Why Kiwifruit Is a Super-Healing Food

This tiny, nutrient-dense fruit packs an amazing amount of vitamin C (double the amount found in oranges), has more fiber than apples, and beats bananas as a high-potassium food. The unique blend of phytonutrients, vitamins, and minerals found in kiwifruit helps protect against heart disease, stroke, cancer, and respiratory disease. Kiwifruit's natural blood-thinning properties work without the side effects of aspirin and support vascular health by reducing the formation of spontaneous blood clots, lowering LDL cholesterol, and reducing blood pressure. Multiple studies have shown that kiwifruit not only reduces oxidative stress and damage to DNA but also prompts damaged cells to repair themselves.

Kiwifruit is often recommended as part of an anticancer and heart-healthy diet, and in Chinese medicine it's used to accelerate the healing of wounds and sores.

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How much: Aim to eat one to two kiwifruit a day while they're in season, for the best taste and nutrition. California-grown kiwifruit are in season from October through May, and New Zealand kiwifruit are available between April and November.

Tips:

Kiwifruit contains enzymes that activate once you cut the fruit, causing the flesh to tenderize. So if you're making a fruit salad, cut the kiwifruit last.

The riper the kiwifruit, the greater the antioxidant power, so let them ripen before you dig in.

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Why Cherries Are a Super-Healing Food

Cherries boast a laundry list of healing powers. For starters, they pack a powerful nutritional punch for a relatively low calorie count. They're also packed with substances that help fight inflammation and cancer. As if that weren't enough, in lab studies, quercetin and ellagic acid, two compounds contained in cherries, have been shown to inhibit the growth of tumors and even cause cancer cells to commit suicide -- without damaging healthy cells. Cherries also have antiviral and antibacterial properties.

Anthocyanin, another compound in cherries, is credited with lowering the uric acid levels in the blood, thereby reducing a common cause of gout. Researchers believe anthocyanins may also reduce your risk of colon cancer. Further, these compounds work like a natural form of ibuprofen, reducing inflammation and curbing pain. Regular consumption may help lower risk of heart attack and stroke.

In Chinese medicine, cherries are routinely used as a remedy for gout, arthritis, and rheumatism (as well as anemia, due to their high iron content). Plus they're delicious.

How much: Aim for a daily serving while they're in season locally. And keep a bag of frozen cherries in your freezer the rest of the year; frozen cherries retain 100 percent of their nutritional value and make a great addition to smoothies, yogurt, and oatmeal.

Tip:

Buy organic or wash thoroughly, since conventionally grown cherries can be high in pesticides.

Why Guavas Are a Super-Healing Food

Guavas are a small tropical fruit that can be round, oval, or pear-shaped. They're not all that common, so they might be hard to find, depending on where you live. But if you can track them down, it's more than worth it. Guavas contain more of the cancer-fighting antioxidant lycopene than any other fruit or vegetable, and nearly 20 percent more than tomatoes. Our bodies can't process much of the lycopene in tomatoes until they're cooked; the processing helps break down tough cell walls. However, guavas' cell structure allows the antioxidant to be absorbed whether the fruit is raw or cooked, and the whole fruit offers the nutrition without the added sodium of processed tomato products.

Lycopene protects our healthy cells from free radicals that can cause all kinds of damage, including blocked arteries, joint degeneration, nervous system problems, and even cancer. Although the findings are mixed, lycopene consumption has been associated with lower rates of prostate cancer in some studies. In addition, men with prostate tumors who consumed lycopene supplements showed significant improvements, such as smaller tumors and decreased malignancy, in some studies. Lycopene has also been found to inhibit the growth of breast cancer cells, and research suggests that this antioxidant may also help protect against coronary heart disease.

This strange-looking little fruit is also packed with vitamin C and other antioxidants. Serving for serving, guava offers more than 60 percent more potassium than a banana, which can help protect against heart disease and stroke. In fact, the nutrients found in guavas have been shown to lower LDL and boost HDL cholesterol, reduce triglycerides, and lower blood pressure.

How much: Aim to eat fresh guavas as often as you can when you can find them in stores. They're not commonly available in the freezer section; and most guava juices are processed and sweetened, so they don't provide the same superior nutrition that the whole, fresh fruit does. One to two guavas a day is a good goal.

Tip:

Opt for the red-fleshed variety if you can; both are loaded with antioxidants, but the red type has more than the white-fleshed apple guava.

Why Beans Are a Super-Healing Food

Beans are a miracle food. They lower cholesterol, regulate blood sugar and insulin production, promote digestive health, and protect against cancer. If you think of fiber, protein, and antioxidants and immediately think whole grains, meat, and fruit, think again -- beans offer all three in a single package.

An assortment of phytochemicals found in beans has been shown to protect cells from cancerous activity by inhibiting cancer cells from reproducing, slowing tumor growth. Researchers at the Harvard School of Public Health reported that women who consumed beans at least twice a week were 24 percent less likely to develop breast cancer, and multiple studies have tied beans to a reduced risk of heart disease, type 2 diabetes, high blood pressure, and breast and colon cancers.

Beans deliver a whopping amount of antioxidants, which help prevent and fight oxidative damage. In fact, the USDA's ranking of foods by antioxidant capacity places three varieties of beans (red beans, red kidney beans, and pinto beans) in the top four -- and that's among all food groups. Beans are a great source of dietary fiber, protein, and iron. They also contain the amino acid tryptophan; foods with high amounts of tryptophan can help regulate your appetite, aid in sleep, and improve your mood. Many are also rich in folate, which plays a significant role in heart health. And depending on the type of bean you choose, you'll also get decent amounts of potassium, magnesium, vitamin B1 and B2, and vitamin K. Soybeans are a great source of omega-3 fatty acids.

In Chinese medicine, various types of beans have been used to treat alcoholism, food poisoning, edema (particularly in the legs), high blood pressure, diarrhea, laryngitis, kidney stones, rheumatism, and dozens of other conditions.

How much: Aim for a minimum of two servings of beans per week.

Tip: Adzuki and mung beans are among the most easily digested; pinto, kidney, navy, garbanzo, lima, and black beans are more difficult to digest.

Why Watercress Is a Super-Healing Food

Not only is watercress extremely nutritious, it's about as close as you can get to a calorie-free food. Calorie for calorie, it provides four times the calcium of 2 percent milk. Ounce for ounce, it offers as much vitamin C as an orange and more iron than spinach. It's packed with vitamin A and has lots of vitamin K, along with multiple antioxidant carotenoids and protective phytochemicals.

The nutrients in watercress protect against cancer and macular degeneration, help build the immune system, and support bone health. The iron helps red blood cells carry oxygen to your body's tissues for energy. The phytochemicals in watercress battle cancer in three ways: killing cancer cells, blocking carcinogens, and protecting healthy cells from carcinogens. They've also been linked to lower risk for lung and esophageal cancer and can help lower your risk for other cancers.

In Chinese medicine, watercress is thought to help reduce tumors, improve night vision, and stimulate bile production (improving digestion and settling intestinal gas). It's used as a remedy for jaundice, urinary difficulty, sore throat, mumps, and bad breath.

How much: Eat watercress daily if you can. In some regions, it's more widely available during the spring and summer, when it's cultivated outdoors. But since it can also be grown hydroponically in greenhouses, you can find it year-round in many grocery stores and at your local farmer's market.

Tip:

You can cook it, but watercress is better for you when you eat it raw. Tuck it into a sandwich in place of lettuce.

Toss it with your favorite vegetables and eat it in a salad.

Watercress is great in pesto -- just replace the basil with watercress -- and soups.

Use watercress as a wonderfully detoxifying ingredient in a juice or smoothie.

Why Spinach Is a Super-Healing Food

You already knew spinach was good for you, but did you know just how good? Spinach protects against eye disease and vision loss; it's good for brain function; it guards against colon, prostate, and breast cancers; it protects against heart disease, stroke, and dementia; it lowers blood pressure; it's anti-inflammatory; and it's great for bone health. Spinach has an amazing array of nutrients, including high amounts of vitamin K, calcium, vitamin A, vitamin C, folate, magnesium, and iron.

A carotenoid found in spinach not only kills prostate cancer cells, it also prevents them from multiplying. Folate promotes vascular health by lowering homocysteine, an amino acid that, at high levels, raises the risk of dementia and cardiovascular disease, including heart disease and stroke. Folate has also been shown to reduce the risk of developing colorectal, ovarian, and breast cancers and to help stop uncontrolled cell growth, one of the primary characteristics of all cancers. The vitamin C and beta-carotene in spinach protect against colon cancer in addition to fighting inflammation, making them key components of brain health, particularly in older adults.

Spinach is loaded with vitamin K (one cup of cooked spinach provides 1,111 percent of the recommended daily amount!), which builds strong bones by helping calcium adhere to the bone. Spinach is also rich in lutein, which protects against age-related macular degeneration, and it may help prevent heart attacks by keeping artery walls clear of cholesterol buildup.

How much: Fresh spinach should be a daily staple in your diet. It's available in practically every grocery store, no matter where you live, it's easy to find year-round, and you'd be hard pressed to find a more nutritionally sound, versatile green. So do yourself a healthy favor and aim for a few ounces -- raw, sauteed, or lightly steamed, every day.

Tips:

Add a handful of fresh spinach to your next fruit smoothie. It'll change the color but not the taste.

Why Onions Are a Super-Healing Food

Onions get a bad rap for their effect on breath, but that's not the only part of the body where they pack a wallop. Onions contain potent cancer-fighting enzymes; onion consumption has been shown to help lower the risk of prostate and esophageal cancers and has also been linked to reduced mortality from coronary heart disease. Research suggests that they may help protect against stomach cancer. Onions contain sulfides that help lower blood pressure and cholesterol, as well as a peptide that may help prevent bone loss by inhibiting the loss of calcium and other bone minerals.

Onions have super antioxidant power. They contain quercetin, a natural antihistamine that reduces airway inflammation and helps relieve symptoms of allergies and hay fever. Onions also boast high levels of vitamin C, which, along with the quercetin, battles cold and flu symptoms. Onions' anti-inflammatory properties help fight the pain and swelling associated with osteo- and rheumatoid arthritis. Onions are also extremely rich in sulfur and they have antibiotic and antiviral properties, making them excellent for people who consume a diet high in protein, fat, or sugar, as they help cleanse the arteries and impede the growth of viruses, yeasts, and other disease-causing agents, which can build up in an imbalanced diet.

How much: For all the health benefits onions provide, it would be ideal to eat one a day. However, if that's not doable for you, add a few onions to your weekly grocery list and try to eat a little bit every day. All varieties are extremely good for you, but shallots and yellow onions lead the pack in antioxidant activity. Raw onions provide the best nutrition, but they're still great for you when they're lightly cooked. And cooking meat at high temperatures (such as on a grill) with onions can help reduce or counteract carcinogens produced by the meat.

Tip:

Onions should be stored at room temperature, but if they bother your eyes when you cut them, try refrigerating them for an hour beforehand.

Why Carrots Are a Super-Healing Food

Carrots are a great source of the potent antioxidants known as carotenoids. Diets high in carotenoids have been tied to a decreased risk in postmenopausal breast cancer as well as cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Conversely, diets low in carotenoids have been associated with chronic disease, including heart disease and various cancers. Research suggests that just one carrot per day could reduce your risk of lung cancer by half. Carrots may also reduce your risk of kidney and ovarian cancers. In addition to fighting cancer, the nutrients in carrots inhibit cardiovascular disease, stimulate the immune system, promote colon health, and support ear and eye health.

How much: Eat a serving of carrots each day if you can, and enjoy them year-round. Carrots are good for you whether they're raw or lightly cooked; cooking helps break down the tough fiber, making some of the nutrients more easily absorbed. For the best nutrition, go for whole carrots that are firm and fresh-looking. Precut baby carrots are made from whole carrots and, although they're convenient, they tend to lose important nutrients during processing.

Tips:

Remove carrot tops before storing them in the fridge, as the tops drain moisture from the roots and will cause the carrots to wilt.

Why Cabbage Is a Super-Healing Food

Cabbage is a powerhouse source of vitamins K and C. Just one cup supplies 91 percent of the recommended daily amount for vitamin K, 50 percent of vitamin C, good amounts of fiber, and decent scores of manganese, vitamin B6, folate, and more -- and it'll only cost you about 33 calories. Calorie for calorie, cabbage offers 11 percent more vitamin C than oranges.

Cabbage contains high levels of antioxidant sulforaphanes that not only fight free radicals before they damage DNA but also stimulate enzymes that detoxify carcinogens in the body. Researchers believe this one-two approach may contribute to the apparent ability of cruciferous vegetables to reduce the risk of cancer more effectively than any other plant food group. Numerous studies point to a strong association between diets high in cruciferous vegetables and a low incidence of lung, colon, breast, ovarian, and bladder cancers.

Cabbage builds strong bones, dampens allergic reactions, reduces inflammation, and promotes gastrointestinal health. Cabbage is routinely juiced as a natural remedy for healing peptic ulcers due to its high glutamine content. It also provides significant cardiovascular benefit by preventing plaque formation in the blood vessels. In Chinese medicine, cabbage is used to treat constipation, the common cold, whooping cough, depression and irritability, and stomach ulcers. When eaten and used as a poultice, as a dual treatment, cabbage is helpful for healing bedsores, varicose veins, and arthritis.

How much: The more cabbage you can include in your diet, the better. A study of Polish women found that those who ate at least four servings of cabbage per week as adolescents were 72 percent less likely to develop breast cancer later in life than their peers who consumed only one weekly serving or less.

Tips:

Try raw sauerkraut. It has all the health properties of cabbage, plus some potent probiotics, which are excellent for digestive health.

Use the whole cabbage; the outer leaves contain a third more calcium than the inner leaves.

Both are nutritional stars, but red cabbages are far superior to the white variety, with about seven times more vitamin C and more than four times the polyphenols, which protect cells from oxidative stress and cancer.

Why Broccoli Is a Super-Healing Food

You'll find it difficult to locate another single food source with as much naturally occurring health-promoting properties as broccoli. A single cup of steamed broccoli provides more than 200 percent of the RDA for vitamin C (more than oranges), nearly as much of vitamin K, and about half of the daily allowance for vitamin A, along with plentiful folate, fiber, sulfur, iron, B vitamins, and a whole host of other important nutrients. Calorie for calorie, broccoli contains about twice the amount of protein as steak -- and a lot more protective phytonutrients.

Broccoli's phytochemicals fight cancer by neutralizing carcinogens and accelerating their elimination from the body, in addition to inhibiting tumors caused by chemical carcinogens. Studies show evidence that these substances help prevent lung and esophageal cancers and may play a role in lowering the risk of other cancers, including gastrointestinal cancer.

Phytonutrients called indoles found in broccoli help protect against prostate, gastric, skin, breast, and cervical cancers. Some research suggests that indoles also protect the structure of DNA and may reduce the risk of prostate cancer. Extensive studies have linked broccoli to a 20 percent reduction in heart disease risk. In Chinese medicine, broccoli is used to treat eye inflammation.

How much: If you can eat a little broccoli every day, your body will thank you for it. If you can't swing it, aim for eating it as regularly as possible. Like many other vegetables, broccoli provides fantastic nutrition both in its raw form and when it's properly cooked. Cooking reduces some of broccoli's anticancer components, but lightly steaming it will preserve most of the nutrients. Broccoli is available fresh year-round in most areas, but if you can't find it where you live, frozen broccoli is a good substitute.

Tip:

Steaming or cooking broccoli lightly releases the maximum amount of the antioxidant sulforaphane.

Why Kale Is a Super-Healing Food

Kale is highly nutritious, has powerful antioxidant properties, and is anti-inflammatory. One cup of cooked kale contains an astounding 1,328 percent of the RDA for vitamin K, 192 percent of the RDA for vitamin A, and 89 percent of the RDA for vitamin C. It's also a good source of calcium and iron.

Kale is in the same plant family as broccoli and cabbage, and, like its cruciferous cousins, it contains high levels of the cancer-fighting compound sulforaphane, which guards against prostate, gastric, skin, and breast cancers by boosting the body's detoxification enzymes and fighting free radicals in the body. The indoles in kale have been shown to protect against breast, cervical, and colon cancers. The vitamin K in kale promotes blood clotting, protects the heart, and helps build strong bones by anchoring calcium to the bone. It also has more antioxidant power than spinach, protecting against free-radical damage. Kale is extra rich in beta-carotene (containing seven times as much as does broccoli), lutein, and zeaxanthin (ten times the amount in broccoli). In Chinese medicine, kale is used to help ease lung congestion.

How much: Like cabbage, the more kale you can eat, the better. A daily serving is ideal. Eat it as much as you can, as long as you can find it fresh at your local grocery or farmer's market. In some areas, it's available all year; in others, it only makes an appearance during summer and fall.

Tips:

Kale's growing season extends nearly year-round; the only time it's out of season is summer, when plenty of other leafy greens are abundant.

Steam or saute kale on its own, or add it to soups and stews. Cooking helps tenderize the leaves.

Kale is also a great addition when it's blended in fruit smoothies or juiced with other vegetables.

Why Dandelion Is a Super-Healing Food

The same pesky weed known for ruining lawns has a long history of being used as a healing herb in cultures around the globe. One cup of raw dandelion greens provides 535 percent of the RDA of vitamin K and 112 percent of the RDA for vitamin A. Dandelion greens are also a good source of vitamin C, calcium, iron, fiber, and potassium. Among all foods, it's one of the richest sources of vitamin A; among all green vegetables, it's one of the best sources of beta-carotene.

Dandelion has been used for centuries to treat hepatitis, kidney, and liver disorders such as kidney stones, jaundice, and cirrhosis. It's routinely prescribed as a natural treatment for hepatitis C, anemia, and liver detoxification (poor liver function has been linked to numerous conditions, from indigestion and hepatitis to irritability and depression). As a natural diuretic, dandelion supports the entire digestive system and increases urine output, helping flush toxins and excess salt from the kidneys. The naturally occurring potassium in dandelions helps prevent the loss of potassium that can occur with pharmaceutical diuretics.

Dandelion promotes digestive health by stimulating bile production, resulting in a gentle laxative effect. Inulin, a naturally occurring soluble fiber in dandelion, further aids digestion by feeding the healthy probiotic bacteria in the intestines; it also increases calcium absorption and has a beneficial effect on blood sugar levels, therefore being useful in treating diabetes. Both the dandelion leaves and root are used to treat heartburn and indigestion. The pectin in dandelion relieves constipation and, in combination with vitamin C, reduces cholesterol. Dandelion is excellent for reducing edema, bloating, and water retention; it can also help reduce high blood pressure. On top of all that, dandelion contains multiple antidiarrheal and antibacterial properties.

In Chinese medicine, dandelion is used in combination with other herbs to treat hepatitis and upper respiratory tract infections such as bronchitis and pneumonia. The sap from the stem and root is a topical remedy for warts. Imagine -- all this from a lowly weed!

How much: How much dandelion to incorporate into your diet boils down to two factors: availability and personal preference. Dandelion greens are considered a specialty item in some areas and therefore can be difficult to find. They also have a pungent taste, and people tend to love or hate the flavor. If you can find fresh dandelion greens and you enjoy the taste, make them a regular part of your diet.

Tip:

Use the root in soups or saute it on its own.

If the raw leaves are too bitter for you, try them lightly steamed or sauteed.

One of my favorite traditional healing superfoods that has incredible health benefits is bone broth. It helps heal digestive disorders, heal leaky gut, is a great nutritional support for cancer, arthritis, etc. It helps support the immune system and helps prevent colds and the flu. It's high in collagen which helps maintain skin elasticity, keeps skin looking youthful and can even help prevent or decrease cellulite if consumed on a regular basis! It's filling and very nourishing. I recommend using bone broth as a base for soups, gravies, sauces or even just drinking a hot cup of it once a day for the minerals, amino acids and collagen. Chicken bone broth is high in L-glutamine, which is an amino acid that helps repair the digestive tract as well as joints and muscles from injury. It's also very easy to make and cost effective - much cheaper than taking supplements!
Bone Broth Benefits and recipe: http://goo.gl/Y0DEtv

almost 2 years ago,
BeastMaster9440
said...

I wanna be Superman!!!!

about 2 years ago,
Lori1957
said...

Yes! This was very helpful to us!

over 2 years ago,
Kayode
said...

wonderful, but i cann't het all around me. is it necessery i take all everday?

over 2 years ago,
fru johnson
said...

Thahks for your wonderful research please go for more

over 2 years ago,
Shairoh
said...

Very informative.

almost 3 years ago,
natural product
said...

Good advise and will keep kiwi fruit in touch,thanks so much.

about 3 years ago,
a fellow commenter
said...

This well-written advice, obviously backed up scientifically, is truly caring and a credit to you. Thank you for all the great advice. Karen L.

about 3 years ago,
LTE
said...

For the format, it would be nice to add "How to eat or cook" like Why, How Much and Tips. Thanks.

almost 4 years ago,
a fellow commenter
said...

I wasn't aware of this ... and you're right, watercress is easy to find and eat raw.

almost 4 years ago,
camila
said...

I didn't realise kiwis helps thin the blood, also that more antioxidants when ripe

almost 4 years ago,
bro.Martin
said...

The article about COPD was very helpful for me and also about the foods that would help me to have a good sleep. Thanks a lot!

almost 4 years ago,
suyung60
said...

Eating these 12 super healing foods on a regular basis may well help many of the ailments we rely on dr. prescriptions to cure. putting some of these fruits together in a juicer will make a great mix of healing powers. and a nice cool drink for the summer.my husband suffers from gout and rheumatoid arthritis so he will definitely give it go. why wait till you have the ailments, prevention is better than cure.

about 4 years ago,
c k
said...

good information

about 4 years ago,
Gweny777
said...

Super, thanks! I learned some new healing foods to add to my healthy diet. I've seen how these healing foods protected my relatives with long lives without diseases.

over 4 years ago,
derma
said...

help me by sending tips n healing foods

over 4 years ago,
Tryn Rose
said...

I love all these foods, and am glad to add some more Vitamin C and potassium sources to my diet other than from oranges and bananas. Thanks for this thorough and beautiful article!

over 4 years ago,
roger coble
said...

I have started my diet 2 weeks ago to heal my body and just stopping bread was a major leap my chronic pain is almost non-existant and now I would like to compile as much data and any information on how to further my health from diet and excersize.

over 4 years ago,
jsmoneytime746@gmail
said...

WHAT CONSTITUTES A SERVING AND WITHOUT THAT WHY HAVE A CATEGORY CALLED HOW MUCH?

over 4 years ago,
a fellow commenter
said...

There was lots of information, as well as info on how to use each food. I also like knowing which foods are best to buy organic.

over 4 years ago,
Plain 'ol Melody
said...

I submitted a comment about the 1st food...kiwi about 18 hours ago. I am glad there are other comments and hope we all continue to metabolize!

over 4 years ago,
Brea
said...

Article was very well organized. Best thing: specific info on health benefits, and, equally important, suggestions for use.

over 4 years ago,
3eli
said...

Kiwi

over 4 years ago,
joebush
said...

I really like the way this info is put togeyher.....it makes it easy to understand, and to list what is in them helps me know if I can use them with medication...lik blood thinners

over 4 years ago,
a fellow commenter
said...

All 12 recommendations!

over 4 years ago,
a fellow commenter
said...

I appreciated the various levels of descriptions of benefits: Chinese medicine, nutritional components and how they impact the body, naming specific conditions such as diabetes, anemia, rather than simply saying blood or pancreas.

over 4 years ago,
Plain 'ol Melody
said...

A very timely article...I read 1 of the 12 foods. Kiwi.

over 4 years ago,
SUSAN EDDIS
said...

GREAT TIPS, COULD YOU PLEASE LIST THEM ON THE COVER PAGE SO I DO NOT HAVE TO WAIST SO MUCH INK. SO MANY OF YOUR GREAT ARTIICLES ARE LISTED THIS WAY.

over 4 years ago,
a fellow commenter
said...

I have osteoarthritis. This information will benefit my change in diet. Thank you!

over 4 years ago,
lightglow
said...

Does anyone know the nutritional specifics of turnip greens and collards compared
to spinach: thanks...

over 4 years ago,
coneyisland
said...

I grew up in south east pacific where guavas are bountiful but I never knew the great benefits of it in health until now. All I knew was that it was just a fruit that sometimes grew wild and we just picked 'em when we get hungry for it.

almost 5 years ago,
saymin
said...

I'm just trying to get or to eat better's foods, I do not want to get FAT, If your 12 super food work for me I'll tell you. Thank You Very much!!!!

almost 5 years ago,
Stephanierome4
said...

Love kiwi fruit knew about its high vitamin c value but I learned so much more just now from this info especially being someone that suffers with high blood pressure I'll start eating more kiwi now Thankyou!!

about 5 years ago,
No more cooking oil
said...

The point of cooking is very important, I recommend you use pots and pans with lids valves whistle on arrival. Cook without oil in surgical steel cookware is investing in health.

about 5 years ago,
a fellow commenter
said...

I have become healthier, and lighter!, by reading articles such as you publish about nutrition and other topics.

about 5 years ago,
modos
said...

Which of these helpful foods can we find in the tropical region such as Nigeria.

about 5 years ago,
Rav Kandola
said...

I love the list of superfood you have provided. The North American diet does not emphasize enough fruits and vegetables, and that is why most people are overweight. If most people learned how to eat they could avoid all the health problems we face.

about 5 years ago,
3eli
said...

I have only read one article, so far, on the super healing foods (dandelion greens) and I cannot wait to complete all. I recently moved. I bought a nutrition book at a flea market. (still packed) and began the very simple, required "routine". It worked wonders. I know with my Crohn's disease,(4 major surgeries [3hrs]) and Stage 4;Grade 4 Hepatitis C, the foods one eats maintains a larger lasting effect on your health and energy, than many medicines.I see many comments on Kiwi's and glad I eat them regularly. I know Broccoli Rab is also VERY good. The best way to cook it is to saute with butter and olive oil, minced garlic, red pepper flakes (if you like them). Let them steam down. Partially cover and steam until extremely soft. If your body can do meat, slice good Italian sausage and throw it in - as much or as little as you can. I go to the butcher and get veal sausage w/fennel. Veal sausage is a healthy way to go as I can't do much meat and I am not a vegan. God Bless

about 5 years ago,
3eli
said...

Virtually everything! I have Stage 4; Grade 4 Hep C. When diagnosed in 2001, I was told my liver levels were a "blip" off the scale. Further in, I was diagnosed at Stage 3; Grade 3, so I had to have it for a very long time. My only symptom was feeling like someone took a vacuum hose, stuck it in my belly button and sucked all the energy out of me. I refused interfuron, etc.,because at the advanced stages the cells do not stop replicating and the side effects are over the top, off the hook....... As I HAVE done much research on Hep C, I never read or heard of Dandelion greens. I don't know if you can use the dandelions that grow outside, in your backyard, etc., because if I could, I would, at this very moment. I am SO glad I clicked something and came across caring.com or I would never know about this site. Thank you so much. I intend to become very familiar with this site. God Bless all you researchers and all who make this site what it is - Great!

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